Stuffed Acorn Squash

Stuffed Acorn Squash
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 261.57 calories, 6.66g protein, 7.4g fat, 47.78g carb, 6.5g dietary fiber, 0.86g saturated fat, 7.02g total sugar, 0.0g added sugar
Significant source for: Fiber, Magnesium, Potassium, Copper, Fluoride, Manganese, Vitamin C, Thiamin, Niacin, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone).


8 Servings

6  acorn squashes

6  servings Wild Rice And Vegetable Pilaf


step 1.

Preheat the oven to 400F.

step 2.

Cut the top off each squash to reveal the cavity. Save the cap. Use a spoon to remove the inner fresh and seeds. Fill in the stuffing. Place the cap on top. Bake upright for 40 to 50 minutes until it is fork tender.